CN112772924A - Special grease base oil for functional food and preparation method and application thereof - Google Patents

Special grease base oil for functional food and preparation method and application thereof Download PDF

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Publication number
CN112772924A
CN112772924A CN202110086345.3A CN202110086345A CN112772924A CN 112772924 A CN112772924 A CN 112772924A CN 202110086345 A CN202110086345 A CN 202110086345A CN 112772924 A CN112772924 A CN 112772924A
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oil
functional food
fatty acid
medium
fat
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曾哲灵
曾桂炳
欧阳振
杨博
余平
夏佳恒
马毛毛
万冬满
罗苗
曾诚
文学方
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Nanchang University
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Priority to PCT/CN2021/143605 priority patent/WO2022156515A1/en
Priority to US18/273,751 priority patent/US20240081360A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6454—Glycerides by esterification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)

Abstract

A functional food special oil base material oil and its preparation method and application, is formed by medium carbon chain glyceride, high melting point fat, linolenic acid grease through ternary ester exchange; and (2) carrying out ternary ester exchange on medium-carbon chain glyceride, high-melting-point fat and linolenic acid grease by taking lipase as a catalyst at the temperature and under the stirring strength, and obtaining the grease base material oil special for the functional food in one step. The base material oil for the functional food special oil has wider melting range, can obviously improve in-vivo glycolipid metabolic disturbance, balance and supplement in-vivo necessary and functional fatty acid, quickly supplement energy, can meet the dietary and nutritional requirements of consumers, especially metabolic syndrome patients and athletes such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, high blood viscosity, hyperuricemia, hyperinsulinemia and the like, and can be widely applied to oil powder, margarine and sports nutritional food.

Description

Special grease base oil for functional food and preparation method and application thereof
Technical Field
The invention belongs to the technical field of edible special oil. Relates to base oil for special oil for functional food and a preparation method thereof.
Background
Fatty acids are classified into Short-chain fatty acids (Short-chain fatty acids with 2 to 6 carbon atoms, abbreviated as SCFA), Medium-chain fatty acids (fatty acids with 8 to 12 carbon atoms, abbreviated as MCFA), Long-chain fatty acids (fatty acids with more than 12 carbon atoms, abbreviated as LCFA), Essential Fatty Acids (EFA), and Non-Essential fatty acids (NEFA) according to whether the fatty acids are synthesized by the body.
The oil is mixed fatty glyceride, and is classified into Long-carbon-Chain oil (LCT), Medium-Long-carbon-Chain oil (MLCT), Medium-carbon-Chain oil (MCT) and Short-carbon-Chain oil (SCT) according to the carbon number of fatty acid connected to the glycerol skeleton molecule.
The grease is one of three major nutrients and six major nutrients for human body to produce energy. The unit energy production (9kcal) of the oil is 2.25 times of that of other two energy-producing nutrients, namely carbohydrate (4kcal) and protein (4 kcal). Because most of the oil contains essential fatty acid required by human body, if the human body is lack of oil for a long time, serious physiological dysfunction can be caused.
Research reports about long-carbon-chain grease and long-carbon-chain fatty acids at home and abroad show that the long-carbon-chain grease is absorbed, transported and stored in vivo in the form of triglyceride. The transport and metabolic capacity of long carbon chain fatty acids in cells depends on the carnitine-acylcarnitine transferase system, which has a large molecular weight, low solubility in blood, a long half-life, and slow and incomplete metabolism and elimination. In vivo, redundant long-chain fatty acids are easily re-esterified into long-chain glycerides, which are accumulated in tissues such as blood, liver, fat and the like, and affect the functions of organs such as liver, kidney, lung and the like, thereby causing lipid metabolism disorder and carbohydrate metabolism disorder. The long-term excessive intake of high-energy food rich in long-carbon-chain grease is one of the main reasons for causing metabolic syndromes such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, high blood viscosity, hyperuricemia, hyperinsulinemia and the like.
Research reports about medium-chain grease and medium-chain fatty acids at home and abroad show that the medium-chain fatty acids contained in the medium-chain grease comprise three types, namely Caprylic acid (abbreviated as C), Capric acid (abbreviated as Ca) and Lauric acid (abbreviated as La). The medium carbon chain grease is absorbed, transported and metabolized in vivo in the form of free medium carbon chain fatty acids. The medium-chain fatty acid has small molecular weight, high blood solubility and short half-life period, the in vivo transport does not need to depend on a carnitine-acylcarnitine transferase system, the medium-chain fatty acid can directly enter cells and mitochondria to carry out oxidation and energy production, the in vivo metabolism and energy production speed is high, and the blood clearance speed is also high and complete. The medium-chain fatty acid is not easy to be esterified in vivo, has little influence on organs such as liver, kidney, lung and the like, does not compete with bilirubin for albumin, does not deepen jaundice, and has more remarkable effect of saving protein (saving nitrogen) than long-chain fatty acid. The medium carbon chain grease has the functions of quickly supplementing in-vivo energy and improving in-vivo glycolipid metabolic disturbance. However, the medium-chain fatty acid is not essential fatty acid for human body, can not be converted into functional fatty acid in vivo, and can not provide essential fatty acid and functional fatty acid required for human body growth and development.
Linoleic acid (abbreviated as L) in long-chain fatty acids is an omega-6 essential fatty acid, and linolenic acid (abbreviated as Ln) is an omega-3 essential fatty acid. Linoleic Acid and linolenic Acid are precursors or precursors of polyunsaturated fatty acids having important physiological functions, such as Arachidonic Acid (abbreviated as ARA), Eicosapentaenoic Acid (abbreviated as EPA), docosapentaenoic Acid (DPA), Docosahexaenoic Acid (abbreviated as DHA), Prostaglandin (abbreviated as PG), Thromboxane (abbreviated as TXA), and Leukotrienes (abbreviated as LT), which are synthesized in vivo. These polyunsaturated fatty acids are important components of brain and retina, and have effects in promoting and maintaining development and growth of brain nervous system and visual system, reducing triglyceride and cholesterol content in blood, preventing accumulation of cholesterol and fat on artery wall, promoting health of cardiovascular system, cardiovascular system and immune system, and improving metabolism disorder of glycolipid in vivo.
The majority of natural edible oil is long carbon chain oil with long carbon chain fatty acid content of more than 95% (w/w), such as soybean oil, palm oil, peanut oil, rapeseed oil, lard, corn oil, rice bran oil, tea seed oil, olive oil, cocoa butter, etc. The medium-long carbon chain grease with the medium-chain fatty acid content of more than 50 percent only comprises coconut oil (containing 7.5 percent of caprylic acid, 7.0 percent of capric acid and 48.0 percent of lauric acid), palm kernel oil (containing 3.9 percent of caprylic acid, 5.0 percent of capric acid and 47.5 percent of lauric acid), litsea cubeba kernel oil (containing 15.8 percent of capric acid and 71.6 percent of lauric acid), and the medium-chain grease with the medium-chain fatty acid content of more than 95 percent (w/w) only comprises camphor tree seed oil (abbreviated as CCSKO) (containing 0.32-0.47 percent of caprylic acid, 56.49-61.98 percent of capric acid and 34.18-39.20 percent of lauric acid), and the grease with the short-carbon chain fatty acid content of more than 1 percent only comprises cow casein produced by fermenting cow milk.
The special grease for food, namely the artificial cream and the grease powder, applied to cold drinks (ice cream and ice cream bars), beverages (milk tea, meal replacement powder, coffee) and the like is produced by taking long-carbon-chain grease such as animal fat, hydrogenated vegetable oil, palm oil and the like, and medium-long-carbon-chain grease such as palm kernel oil and coconut oil with the content of caprylic acid and capric acid lower than 30% w/w as raw materials. Therefore, the special oil for food has the defects of rich long carbon chain oil, trans-fatty acid, insufficient medium-chain fatty acid and lack of essential fatty acid (linolenic acid and linoleic acid), and consumers eating the special oil for food for a long time are susceptible to metabolic syndrome diseases such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, high blood viscosity, hyperuricemia, hyperinsulinemia and the like.
In order to overcome the defects of long carbon chain edible special oil products, related oil researchers at home and abroad successively develop various kinds of medium and long carbon chain special oil for food and a preparation method thereof, wherein the fat mainly comprises the following components:
patent (CN201310261549) discloses an oil and fat composition for margarine and shortening containing medium-chain fatty acid triglyceride, long-chain fatty acid triglyceride or medium-chain fatty acid triglyceride and a preparation method thereof. The oil and fat composition contains more than 80 wt% of triglyceride relative to the total weight of the composition, and the medium-chain fatty acid accounts for 8-15 wt% of the total weight of all fatty acids forming the oil and fat composition; the grease composition is obtained by physical mixing or transesterification, wherein the transesterification may be chemical transesterification or enzymatic transesterification.
Patent (CN201310410498) discloses an oil and fat composition for non-dairy creamer and non-dairy creamer prepared from the oil and fat composition, and particularly relates to an oil and fat composition for non-trans fatty acid non-dairy creamer and non-dairy creamer prepared from the oil and fat composition. The grease composition for zero trans fatty acid creamer is characterized in that: the total weight of medium-chain fatty acids and long-chain fatty acids in the total fatty acids forming the grease composition is 98 wt% or more, and the weight ratio of the medium-chain fatty acids to the long-chain fatty acids is 10-35: 65-90. The non-trans fatty acid non-dairy creamer prepared by the grease composition solves the problem that the traditional non-dairy creamer taking hydrogenated vegetable oil as a raw material causes harm to human bodies due to overhigh trans fatty acid content.
Patent (CN201310717548) discloses a special grease for ice cream, which is characterized in that medium-chain fatty acids account for 5% -25% of the total weight of all fatty acids forming the special grease; relative to the total weight of the special grease, the special grease contains a component B75-95%; wherein the medium-carbon-chain fatty acid is a fatty acid with 6-10 carbon atoms; the component B is selected from the group consisting of palm oil, palm kernel oil and modified products of the palm oil and the palm kernel oil. The invention also provides an ice cream composition prepared from the special oil for ice cream.
US2004/0191391Al discloses a cooking oil having a medium carbon chain fatty acid content of 5-23% and a triglyceride containing two molecules of medium carbon chain fatty acids of 1-20% by mass.
Patent (CN106490189A) discloses a margarine prepared by using functional oil and fat, wherein the content of the functional oil and fat such as medium carbon chain oil and fat is 5-9%, and the margarine is low in oil and fat content and does not contain trans-fatty acid.
Patent (CN103315071A) discloses a method for preparing vegetable butter cream by blending non-hydrogenated vegetable oil, wherein the content of palm kernel oil and coconut oil is 18-30%, and the amount of essential fatty acid is not considered.
The patent (JP2015211666A) discloses a medium chain fatty acid triglyceride and a long chain fatty acid triglyceride used for preparing margarine after being transesterified in a certain ratio, wherein the content of the medium chain triglyceride used is from 0.5% to 100%, and the amount of the essential fatty acid is not considered.
The products of the invention all have the problems that the content of medium-chain fatty acids in the special grease for medium-long carbon chain food is lower than 30 percent (w/w), the contained medium-chain fatty acids are caprylic acid and capric acid, the content of essential fatty acids (linolenic acid and linoleic acid) is low and the proportion is unreasonable, and the like.
Therefore, it is very important to prepare a base oil (BO for short) for functional food special oil, wherein the medium-chain fatty acid accounts for more than 65% of the total mass of fatty acids, the linoleic acid accounts for 0.5% of the total mass of linolenic acid, and the base oil meets the requirements of the functional food special oil.
Disclosure of Invention
The invention is realized by the following technical scheme.
The first purpose of the invention is to provide the special oil base material oil for the functional food, which is constructed by taking camphor tree seed kernel oil or mixed oil similar to the composition of camphor tree seed kernel oil fatty acid as a main raw material and taking high-melting-point fat such as basha oil stearin or palmitic acid stearin and linolenic acid oil as auxiliary raw materials through ester exchange reaction. The base oil for the special oil for the functional food has the characteristics of wider melting range, capability of obviously improving the metabolic disturbance of glycolipid in vivo, balancing and supplementing essential fatty acid and functional fatty acid in vivo and quickly supplementing energy in vivo.
The special grease base material oil for functional food is formed by performing ternary ester exchange on medium-carbon chain glyceride, high-melting-point fat and linolenic acid grease.
The medium chain glyceride comprises camphor tree seed kernel oil and mixed oil ester which is similar to the composition of camphor tree seed kernel oil fatty acid.
The high-melting-point fat has a melting point range of 44-52 ℃ and comprises basha fish oil stearin, palm stearin and the like.
The linolenic acid oil comprises perilla seed oil, linseed oil and the like.
The fatty acid of the special grease base material oil for functional food has the mass ratio of medium-chain fatty acid to medium-chain fatty acid of 63-69% and the mass ratio of linoleic acid to linolenic acid in long-chain fatty acid of 0.5. Preferably, the medium-chain fatty acid in the base oil for functional food special oil accounts for 65% of the total fatty acids by mass.
Wherein the medium-chain fatty acid is derived from camphor tree seed kernel oil or mixed grease with similar composition with camphor tree seed kernel oil fatty acid. The long-carbon-chain fatty acid is derived from fats and linolenic acid type grease with the melting point of 44-52 ℃ such as basha fish oil stearin or palm stearin.
Preferably, the medium-chain glyceride used in the functional food special oil base material oil is obtained from camphor tree seed kernel oil.
The special functional food oil base material oil is measured by SFC at 25 ℃ and 30 ℃, wherein the SFC is 5.8-15.6% at 25 ℃ and 0-8.3% at 30 ℃. Preferably, the base oil for functional food-specific fat or oil has an SFC of 13.8% at 25 ℃ and an SFC of 7.5% at 30 ℃.
The research of the inventor of the invention finds that the camphor tree Seed Oil (Cinnamomum camphora Seed Kernel Oil, abbreviated as CCSKO) approximately contains 0.32-0.47% of caprylic acid, 56.49-61.98% of capric acid, 34.18-39.20% of lauric acid, has the content of medium-chain fatty acid of more than 95%, and belongs to natural medium-chain glyceride.
The second purpose of the invention is to provide a preparation method of the special functional food oil base material oil.
The invention relates to a preparation method of special grease base material oil for functional food, which comprises the following steps: and (2) directly performing ternary ester exchange on medium-carbon chain glyceride, high-melting-point fat and linolenic acid grease by taking lipase as a catalyst at a proper temperature and under stirring strength to obtain the grease base material oil special for the functional food in one step. The base material oil for the functional food special oil comprises, by mass, 63% -69% of medium-chain fatty acids and 0.5% of linoleic acid and linolenic acid in long-chain fatty acids.
Preferably, the medium-chain fatty acid in the medium-chain glyceride of the functional food special oil base material oil accounts for 65% by mass.
The lipase is lipase Lipozyme RM IM, lipase Lipozyme TL IM, lipase Novozyme435 and lipase Staphylococcus caprae lipase. Preferably, the lipase is lipase of Staphylococcus caprae.
The addition amount of the lipase is 5-25% by mass of the mixed oil, the temperature of the ternary transesterification reaction is 35-55 ℃, and the time of the ternary transesterification reaction is 1-8 h. Preferably, the addition amount of the lipase is 10 percent by mass of the mixed oil, the ternary transesterification reaction temperature is 50 ℃, and the ternary transesterification reaction time is 4 hours.
The third purpose of the invention is to apply the oil base material oil special for functional food in food.
The food comprises but is not limited to grease powder, margarine and sports nutrition food.
The base material oil for the functional food special oil has wider melting range, can obviously improve in-vivo glycolipid metabolic disturbance, balance and supplement in-vivo necessary and functional fatty acid, quickly supplement energy, can meet the dietary and nutritional requirements of consumers, especially metabolic syndrome patients and athletes such as overweight, obesity, fatty liver, hyperlipidemia, hyperglycemia, hypertension, high blood viscosity, hyperuricemia, hyperinsulinemia and the like, can be widely applied to oil powder, margarine and sports nutritional food, improves the health and living level of human beings, and has obvious social benefit, ecological benefit and economic benefit.
Drawings
FIG. 1 is a graph showing the influence of the mass ratio of medium-chain fatty acids to total fatty acids in the base oil for functional food-specific fat in example 1 on various indices of a mouse model with obesity, wherein a is the influence on the body weight of the mouse; b is the effect on the fat factor in the body of the mouse; c is the effect on serum Triglycerides (TG) in mouse serum; d is the effect on total serum cholesterol (TC) in mice.
FIG. 2 is a graph showing the influence of the mass ratio of medium-chain fatty acids to total fatty acids in the base oil for functional food fats and oils in example 1 on various indices of mice in an obese model, wherein a is the influence on low density lipoprotein (LDL-C) in serum of the mice; b is the effect on mouse serum high density lipoprotein (HDL-C); c is the effect on fasting plasma glucose (FBG) in mice serum; d is the effect on Fasting Insulin (FINs) in the mouse serum.
FIG. 3 is a graph showing the influence of the mass ratio of medium-chain fatty acids to total fatty acids in the base oil for functional food fats and oils in example 1 on various indices of a mouse model with obesity, wherein a is the influence on the insulin resistance coefficient (HOMA-IR) of the mouse; b is the effect on mouse serum alanine Aminotransferase (ALT); c is the effect on serum aspartate Aminotransferase (AST) in mice.
FIG. 4 is a graph showing the influence of the mass ratio of medium-chain fatty acids to total fatty acids in the base oil for functional food fats and oils on SFC at different temperatures.
In FIGS. 1 to 4, H-BO, a base oil feed for high-fat functional foods, an NC-base feed (AIN-93M) group, an NR-recovery group, and an HFD-high-fat feed (D12451) group, an H-BO group in which BO 1-MCFA accounts for 63% by mass of the total fatty acids, an H-BO group in which BO 2-MCFA accounts for 65% by mass of the total fatty acids, an H-BO group in which BO 3-MCFA accounts for 67% by mass of the total fatty acids, and an H-BO group in which BO 4-MCFA accounts for 69% by mass of the total fatty acids.
Detailed Description
The present invention will be further described with reference to the following examples. The experimental methods in the following examples, which are not specified under specific conditions, are generally performed under conventional conditions. All percentages, ratios, or percentages are by mass unless otherwise specified.
Unless otherwise defined, all technical and scientific terms used in the examples have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the practice of the present invention. The preferred methods and materials described in the examples are illustrative only.
In the following examples of the invention.
The fatty acid content determination method refers to GB 5009.168-2016.
The transesterification rate is determined by reference to "chromatography of medium-chain triacylglycerol (MCT) -esterified oil from Cinnamomum camp (Lauraceae) and its oxidative stability" (Journal of Agricultural and Food Chemistry,2011,59(9): 4771-4778).
The method for measuring the content of the Sn-2 site fatty acid refers to national standards GB/T24894-.
The freezing point determination method is referred to SN/T0801.17-2010.
GC model: agilent7890B chromatography column: DB-23 fused silica capillary column (30m 0.25mm 0.25 μm).
HPLC type: agilent1260 column: c18 column (5 μm 4.6mm 200 mm).
In the following embodiments of the invention, the camphor tree seed kernel oil is self-made, and the used basha fish oil stearin, palm stearin, perilla seed oil and linseed oil are all obtained by market purchase; lipase Lipozyme RM IM was purchased from Novozymes Biotechnology Limited, lipase Lipozyme TL IM was purchased from Novozymes Biotechnology Limited, lipase Novozyme435 was purchased from Novozymes Biotechnology Limited, and lipase Staphylococcus caprae lipase was self-made.
In example 1 of the present invention, the feeds used in the animal experiments were a basal feed (AIN-93M), a high-fat feed (D12451) and a basal oil feed (H-BO) for a high-fat functional food-specific fat, and the formulation and the productivity ratio thereof are shown in tables 1 to 1 and 1 to 2.
TABLE 1-1 basal and high-fat diet formulations in animal experiments
Figure BDA0002910921890000061
TABLE 1-2 formulation of high fat functional food-specific fat base oil feed in animal experiments
Figure BDA0002910921890000071
In the embodiment of example 1 of the present invention, compared with the high-fat diet group obesity model mouse, the base oil for functional food-specific oils has an effect of significantly improving in vivo glycolipid metabolic disorders, that is, the effect of improving in vivo glycolipid metabolic disorders of the obesity model mouse is 15% or more, that is, the reduction or increase rate of index levels of fat index, serum Triglyceride (TG), serum Total Cholesterol (TC), serum low density lipoprotein (LDL-C), serum high density lipoprotein (HDL-C), fasting plasma glucose (FGB), Fasting Insulin (FINs), insulin resistance index (HOMA-IR [ (FBG (mmol/L) × FINs (ng/ml) ]/22.5), glutamic-oxaloacetic transaminase (AST), glutamic-pyruvic transaminase (ALT), etc. of the obesity model mouse is 15% or more.
Example 1.
In the present embodiment, the fatty acids of the camphor tree seed kernel oil, the basha fish oil stearin and the perilla seed oil raw materials are used as raw materials, and the composition and distribution thereof are detailed in table 2. Respectively weighing appropriate amount of camphor tree seed kernel oil, soybean oil and linseed oil in different esterification reactors according to the mass ratio of the medium-chain fatty acid of 63 percent to 65 percent to 67 percent to 69 percent and the mass ratio of the linoleic acid to the linolenic acid of 0.5, and adding lipase Staphylococcus caprae lipase according to 10 percent (w/w) of the mass of the mixed oil. The reaction temperature is 50 ℃, and the stirring reaction time is 4 h. After the ternary transesterification reaction, lipase in the reaction liquid is separated, and the ternary transesterification rate and the SFC (solid fat coefficient) are measured, so that the base oil for the serial functional food special oil is obtained, wherein the mass ratio of the medium-chain fatty acid to the total fatty acid is respectively 63%, 65%, 67% and 69%, the mass ratio of linoleic acid to linolenic acid is 0.5, the mass ratio of the ternary transesterification rate is 73.13%, 74.05%, 74.35% and 73.91%, the SFC is respectively 15.6%, 13.8%, 9.7% and 5.8% at 25 ℃, and the SFC is respectively 8.3%, 7.5%, 3.8% and 0% at 30 ℃. The fatty acid composition of the base oil for functional food special-purpose oil with different mass ratios of medium-chain fatty acids to total fatty acids is detailed in table 3.
TABLE 2 fatty acid composition of camphor tree seed kernel oil, basha fish oil stearin and perilla seed oil
Figure BDA0002910921890000081
TABLE 3 fatty acid composition of functional food-specific fat base oil fatty acid (L/Ln 0.5) with respect to the mass ratio of medium carbon fatty acid to total fatty acid
Figure BDA0002910921890000082
Figure BDA0002910921890000091
Remarking: L/Ln refers to the mass ratio of linoleic acid to linolenic acid.
C57BL/6 male mice with the age of 3-4 weeks and the weight of 13-16g are selected for the experiment. During the experiment, the mice are fed in a standard feeding cage, are fed with food and water freely, and are irradiated by 12h/12h day and night in a circulating way, the feeding temperature is 23 +/-2 ℃, and the humidity is 40-60%. After one week of adaptive feeding, mice were randomly divided into two groups, 10 mice as basal Diet group (Normal Chow, NC group), basal Diet AIN-93M, 60 mice as High Fat Diet group (High Fat Diet, HFD group), High Fat Diet D12451, and the weight of the mice was weighed and recorded after 8 weeks of feeding. Mice in the HFD group, which had a weight 20% or more of the average weight of the mice in the NC group, were selected as nutritional obese model mice and used in subsequent experiments.
After molding, the nutritional obese model mice were randomly divided into 6 groups, i.e., HFD group, recovery group (NR group), and 4 groups of base oil for functional food oil (BO1 group, BO2 group, BO3 group, BO4 group) according to body weight, and fed for 10 weeks. The mice in the HFD group are continuously fed with high-fat feed, the mice in the NR group are fed with basic feed, and the mice in the BO1 group, the BO2 group, the BO3 group and the BO4 group are respectively fed with base oil feed (H-BO) for high-fat functional food special-purpose oil, wherein the mass ratio of medium-chain fatty acids is 63%, 65%, 67% and 69%, and the mass ratio of linoleic acid to linolenic acid in long-chain fatty acids is 0.5. The NC group mice continue to feed the basic feed AIN-93M until the experiment is finished. The specific feed formulation of the feed used in the experimental procedure is detailed in tables 1-1 and 1-2.
The final body weight of the mouse is weighed and recorded at the end of the experiment, eyeballs are picked to take blood, serum is separated, and the index levels of Triglyceride (TG), Total Cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), Fasting Blood Glucose (FBG), insulin (FINs), glutamic-pyruvic transaminase (also called alanine aminotransferase, ALT), glutamic-oxalacetic transaminase (also called aspartate aminotransferase, AST) and the like in the serum of the mouse are detected. Separating and weighing the mouse testicular fat and the kidney peri-fat, and taking the sum of the testicular fat and the kidney peri-fat as the abdominal fat mass. The fat index (percentage of fat in body weight) and the steady state model insulin resistance index (HOMA-IR ═ FBG (mmol/L) × FINs (ng/ml) ]/22.5) were calculated.
Data processing was performed using the SPSS19.0 statistical software package (SPSS inc., Chicago, IL, USA). The results of the animal experiments are shown in FIGS. 1 to 3.
As can be seen from FIGS. 1-a to 1-b: the fat coefficients of mice in basal feed group (NC group), restoration group (NR group), BO1 group, BO2 group, BO3 group, and BO4 group were at a low level, and the fat coefficients of mice in BO1 group, BO2 group, BO3 group, and BO4 group were 20.6%, 24.3%, 24.8%, and 25.3% lower than those of mice in high fat feed group (HFD group), respectively; the base oil for the functional food special oil has the effect of obviously reducing the fat in mice, wherein the mass ratio of the medium-chain fatty acids is 63%, 65%, 67% and 69%, and the mass ratio of the linoleic acid to the linolenic acid in the long-chain fatty acids is 0.5.
As can be seen from FIGS. 1-c to 2-b: the base oil for the special functional food oil has great influence on the levels of TG, TC and LDL-C in the serum of the mice. The TG, TC and LDL-C levels of mice in the basal feed group (NC group), the recovery group (NR group) and BO1 group, BO2 group, BO3 group and BO4 group were all at low levels, and the TG, TC and LDL-C levels of mice in the BO1 group were 16.8%, 12.1% and 11.3% lower than those of mice in the high fat feed group (HFD group), the TG, TC and LDL-C levels of mice in the BO2 group were 22.7%, 14.0% and 18.0% lower than those of mice in the high fat feed group (HFD group), the TG, TC and LDL-C levels of mice in the BO3 group were 24.3%, 18.9% and 18.0% lower than those of mice in the high fat feed group (HFD group), and the TG, TC and LDL-C levels of mice in the BO4 group were 25.6%, 19.4% and 18.6% lower than those of mice in the high fat feed group (HFD group); the BO with the mass ratio of the medium-chain fatty acid of 65 percent, 67 percent and 69 percent and the mass ratio of the linoleic acid to the linolenic acid of the long-chain fatty acid of 0.5 has the effect of remarkably reducing the blood fat of mice.
Glycolipid metabolism is closely related, and disorder of lipid metabolism easily causes disorder of carbohydrate metabolism. As can be seen from FIGS. 2-c through 3-a: the FBG level, the FINs level and the HOMA-IR index in the serum of mice in basal diet group (NC), recovery group (NR) and BO4 group, BO3 group, BO2 group and BO1 group were all at normal lower levels with no significant difference, and the FBG level, the FINs level and the HOMA-IR index in the BO4 group mice were respectively 26.0%, 24.2% and 39.2% lower than those of high fat diet group (HFD) mice, and the FBG level, the FINs level and the HOMA-IR index in the BO3 group mice were respectively 25.4%, 23.3% and 38.6% lower than those of high fat diet group (HFD) mice, the FBG level, the FINs level and the HOMA-IR index in the BO2 group mice were respectively 25.2%, 21.2% and 38.3% lower than those of high fat diet group (HFD) mice, and the FBG level, the FINs level and the HOMA-IR index in the BO1 group (HFD) mice were respectively 25.7%, 23.8% lower than those of high fat diet group (HFD) mice, 36.8% lower than those of BO 358.; the results show that the mass ratio of the medium-chain fatty acid is 63%, 65%, 67% and 69%, and the BO with the mass ratio of the linoleic acid to the linolenic acid being 0.5 in the long-chain fatty acid has the function of remarkably improving the carbohydrate metabolism in mice.
As can be seen from FIGS. 3-b and 3-c: the base oil for the special functional food oil has great influence on the serum ALT and AST levels of mice. The ALT and AST levels of mice in the basal feed group (NC group), the recovery group (NR group), the BO4 group, the BO3 group, the BO2 group and the BO1 group are all at lower levels, the ALT and AST levels of the BO4 group mice are respectively 45.3% and 33.5% lower than those of mice in the high fat feed group (HFD group), the ALT and AST levels of the BO3 group mice are respectively 43.1% and 30.0% lower than those of mice in the high fat feed group (HFD group), the ALT and AST levels of the BO2 group mice are respectively 40.7% and 27.9% lower than those of mice in the high fat feed group (HFD group), and the ALT and AST levels of the BO1 group mice are respectively 37.9% and 24.5% lower than those of mice in the high fat feed group (HFD group), which indicates that the medium carbon linolenic acid and long carbon fatty acid have significant liver-repairing effects on the special-purpose functional food-based fat-based mice in which have a medium-chain fatty acid-to-chain fatty acid ratio of 0.5.
The comprehensive analysis of fig. 1 to fig. 3 shows that the medium-carbon chain fatty acid mass ratio is 63% to 69%, and the base oil for functional food-specific fat with the mass ratio of linoleic acid to linolenic acid in the long-carbon chain fatty acid of 0.5 has the effect of improving the metabolic disorder of the glycolipid in the mouse, wherein when the medium-carbon chain fatty acid mass ratio is 65% to 69%, the effect of improving the metabolic disorder of the glycolipid in the mouse is most remarkable with the base oil for functional food-specific fat with the mass ratio of linoleic acid to linolenic acid in the long-carbon chain fatty acid of 0.5.
The melting range of the base oil for the functional food special oil is comprehensively measured by the figures 1 to 4, the metabolic disorder of fat in a mouse is improved, and the action effect of efficiently supplementing essential fatty acid and functional fatty acid in the body is improved, and when the mass ratio of medium-chain fatty acid in the base oil for the functional food special oil to total fatty acid is 65 to 69 percent, the effects of improving the metabolic disorder of fat in the mouse and efficiently supplementing the essential fatty acid and the functional fatty acid in the body are remarkable. Wherein the medium-chain fatty acid accounts for 65% of the total fatty acid mass ratio, the base oil for functional food special oil has the SFC of 13.8% at 25 ℃ and the SFC of 7.5% at 30 ℃, and the melting range is wide. Therefore, the base oil for the functional food special grease with the mass ratio of medium-chain fatty acid to total fatty acid of 65 percent is most preferred.
Example 2.
In this example, 164.06g of mixed oil composed of camphor tree seed kernel oil, 65.48g of Bassa oil stearin and 20.46g of perilla seed oil was weighed into 4 reactors of the same specification according to the mass ratio of medium-chain fatty acid to total fatty acid of 65% and the mass ratio of linoleic acid to linolenic acid of 0.5, and immobilized lipase Novozyme435, immobilized lipase Staphylococcus caaepr lipase, immobilized lipase RM IM and immobilized lipase Lipozyme TL IM were added into the 4 reactors according to 10% (w/w) of the mass of the mixed oil, respectively. The ternary ester exchange reaction conditions are as follows: magnetic stirring (30 mm multiplied by 10mm of stirrer, 100rpm of rotating speed), wherein the optimal temperature recommended by each lipase is selected as the reaction temperature (immobilized lipase Novozyme435, immobilized lipase RM IM and immobilized lipase TL IM), the temperature is 60 ℃ (immobilized lipase Staphylococcus caprae lipase) and 50 ℃ (immobilized lipase), and the reaction time is 4 h.
And after the ternary ester exchange reaction is finished, measuring the ternary ester exchange rate by adopting an HPLC-ELSD detection method. And (5) comparing and analyzing the influence of the lipase types on the ternary ester exchange rate, and selecting the lipase types. As can be seen from Table 4, when the lipase Staphyloccus caprae lipase is used for preparing the base stock oil for the functional food special oil, the ternary ester exchange rate is the highest and reaches 74.34% (w/w), and the lipase with the highest catalytic efficiency is Staphyloccus caprae lipase.
TABLE 4 Effect of lipase type on the Trielement transesterification Rate
Figure BDA0002910921890000121
Example 3.
In this example, 164.06g of camphor tree seed kernel oil, 65.48g of basha fish oil stearin and 20.46g of perilla seed oil were weighed into a reactor according to the mass ratio of the medium-chain fatty acid to the total fatty acid of 65% and the mass ratio of linoleic acid to linolenic acid of 0.5. The ternary ester exchange reaction conditions are as follows: 5 to 25 percent of lipase (percentage of the mixed oil by mass), magnetic stirring (a stirrer is 30mm multiplied by 10mm and the rotating speed is 100rpm), the reaction temperature is 50 ℃, and the reaction time is 4 hours.
And after the reaction is finished, measuring the ternary ester exchange rate by adopting an HPLC-ELSD detection method. And (4) comparing and analyzing the influence of the enzyme adding amount on the ternary ester exchange rate, and determining the enzyme adding amount. As is clear from Table 5, the ternary ester exchange rate was as high as 74.21% (w/w) when the enzyme addition amount was 10%, and the optimum enzyme addition amount was 10%.
TABLE 5 Effect of Staphyloccocus caprae lipase addition on the ternary ester interchange ratio
Figure BDA0002910921890000122
Example 4.
In this example, 164.06g of camphor tree seed kernel oil, 65.48g of basha fish oil stearin and 20.46g of perilla seed oil were weighed into a reactor according to the mass ratio of the medium-chain fatty acid to the total fatty acid of 65% and the mass ratio of linoleic acid to linolenic acid of 0.5. The ternary ester exchange reaction conditions are as follows: 10 percent of lipase (percentage of the mass of the mixed oil) is used as lipase, magnetic stirring is carried out (a stirrer is 30mm multiplied by 10mm and the rotating speed is 100rpm), the reaction temperature is 35-55 ℃, and the reaction time is 4 hours.
And after the reaction is finished, measuring the ternary ester exchange rate by adopting an HPLC-ELSD detection method. And (4) comparing and analyzing the influence of the reaction temperature on the ternary ester exchange rate, and determining the reaction temperature. As is clear from Table 6, the ternary transesterification rate was as high as 74.33% (w/w) at a reaction temperature of 50 ℃ and the optimum reaction temperature was 50 ℃.
TABLE 6 influence of transesterification reaction temperature on the rate of transesterification of three components
Figure BDA0002910921890000123
Example 5.
In this example, 164.06g of camphor tree seed kernel oil, 65.48g of basha fish oil stearin and 20.46g of perilla seed oil were weighed into a reactor according to the mass ratio of the medium-chain fatty acid to the total fatty acid of 65% and the mass ratio of linoleic acid to linolenic acid of 0.5. The ternary ester exchange reaction conditions are as follows: 10 percent of lipase (percentage of the mass of the mixed oil) is used as lipase, magnetic stirring is carried out (a stirrer is 30mm multiplied by 10mm and the rotating speed is 100rpm), the reaction temperature is 50 ℃, and the reaction time is 1-8 h.
And after the reaction is finished, measuring the ternary ester exchange rate by adopting an HPLC-ELSD detection method. And (4) comparing and analyzing the influence of the reaction time on the ternary ester exchange rate, and determining the reaction time. As is clear from Table 7, the ternary transesterification rate was as high as 74.36% (w/w) at a reaction time of 4 hours, and the optimum reaction time was 4 hours.
TABLE 7 Effect of transesterification reaction time on the rate of transesterification of three members
Reaction time (h) Ternary ester exchange rate (w/w%)
1 35.82
2 64.92
3 71.83
4 74.36
5 72.46
6 72.39
7 71.44
8 71.12
Example 6.
In this example, 164.06g of camphor tree seed kernel oil, 63.62g of palm stearin and 22.32g of linseed oil were weighed out into a reactor according to a mass ratio of medium-chain fatty acids to total fatty acids of 65% and a mass ratio of linoleic acid to linolenic acid of 0.5. The ternary ester exchange reaction conditions are as follows: the lipase is 10 percent (percentage of the mixed oil by mass), the reaction temperature is 50 ℃ and the reaction time is 4 hours under the condition of magnetic stirring (a stirrer is 30mm multiplied by 10mm and the rotating speed is 100 rpm).
After the reaction is finished, the ternary ester exchange rate is determined to be 74.34% by an HPLC-ELSD detection method, and the content of fatty acid in the base oil for the functional food special oil is determined by GC. Caprylic acid 0.49%, capric acid 36.71%, lauric acid 27.56%, linoleic acid 2.52%, linolenic acid 4.98%.
Example 7.
The base oil for the functional food special oil prepared in each embodiment and other ingredients are used for preparing functional non-dairy creamer, and the preparation process comprises the following specific operation steps:
(1) preparing feed liquid: weighing corresponding mass of water-soluble substances in hot water at 63-67 ℃ according to a formula table 8 of functional non-dairy creamer, weighing corresponding mass of base material oil for functional food special oil and mono-di-fatty glyceride in an aqueous solution after the water-soluble substances are completely dissolved, and stirring at the rotating speed of 60-90 rpm for 25-30 min;
(2) shearing and emulsifying: shearing the feed liquid for about 1-2 min by using a shearing machine;
(3) homogenizing and emulsifying: homogenizing the feed liquid for 2 times under the pressure of 25-30 MPa by using a sterilized homogenizer;
(4) drying and granulating: drying and granulating by using a pressure sprayer and a fluidized bed, wherein the air inlet temperature is 180 ℃, and the air outlet temperature is 90-100 ℃.
Table 8 formula table of functional non-dairy creamer
Batching table Mass fraction (%)
Base material oil for special oil for functional food 20.0-50.0
Starch syrup 40.0-70.0
Defatted milk powder 5.0-10.0
Mono-and di-fatty acid glyceride 0.5-5.0
Sodium tripolyphosphate 0.1-5.0
Sodium caseinate 0.1-5.0
Hydroxymethyl cellulose 0.2-0.6
Sodium hexametaphosphate 0.1-1.5
Dipotassium hydrogen phosphate 0.1-5.0
Citric acid sodium salt 0.1-0.5
Sodium chloride 0.0-0.5
Edible essence 0.0-0.5
SiO2 0.0-0.5
Total of 100.0
Example 8.
The base oil product for the functional food special oil and fat prepared by the embodiments and other ingredients are used for preparing functional margarine, and the specific operation steps of the preparation process are as follows:
(1) preparing an oil phase: weighing corresponding mass of base oil for functional food special oil, lecithin and triglycerin according to a functional margarine formula table 9, heating to 65 ℃, and stirring to dissolve to obtain an oil phase;
(2) preparing an aqueous phase: weighing purified water, casein and a sweetening agent with corresponding mass, and uniformly stirring at 65 ℃ to prepare a water phase;
(3) shearing and emulsifying: uniformly mixing the oil phase and the water phase at 65 ℃, and shearing the feed liquid for about 1-2 min by using a shearing machine;
(4) quenching, kneading and forming: stirring the emulsion in an ice bath at 350rpm for 5 min;
(5) curing: and transferring the emulsion to a constant temperature cabinet of 20 ℃ for curing for 24h, and then refrigerating and curing at 4 ℃ for 24h to obtain the functional margarine.
Table 9 formula table of margarine with function
Figure BDA0002910921890000141
Figure BDA0002910921890000151

Claims (9)

1. A special grease base material oil for functional food is characterized in that the special grease base material oil is formed by performing ternary ester exchange on medium-carbon chain glyceride, high-melting-point fat and linolenic acid grease;
the medium chain glyceride is camphor tree seed oil or mixed oil ester similar to camphor tree seed oil fatty acid in composition;
the high-melting-point fat is fat with a melting point range of 44-52 ℃;
the linolenic acid oil is perilla seed oil or linseed oil.
2. The grease base stock oil special for functional food as claimed in claim 1, wherein the high melting point fat is basha fish oil stearin and palm stearin.
3. The grease base material oil special for functional food as claimed in claim 1, wherein the fatty acid comprises, by mass, 63% to 69% of medium-chain fatty acid and 0.5% of linoleic acid and linolenic acid in long-chain fatty acid;
wherein the medium-chain fatty acid is derived from camphor tree seed kernel oil or mixed grease with similar composition with camphor tree seed kernel oil fatty acid; the long-carbon-chain fatty acid is derived from fat with a melting point of 44-52 ℃ and linolenic acid grease.
4. The grease base material oil special for functional food as claimed in claim 3, wherein the fat with a melting point of 44-52 ℃ is basha fish oil stearin and palm stearin.
5. The base oil for functional food oils and fats according to claim 3, wherein the medium carbon chain fatty acids in the base oil for functional food oils and fats account for 65% by mass of the total fatty acids.
6. The preparation method of the special functional food oil base material oil as claimed in claim 1 or 3, which is characterized by comprising the following steps: carrying out ternary ester exchange on medium-chain glyceride, high-melting-point fat and linolenic acid grease by taking lipase as a catalyst at temperature and stirring strength to obtain the grease base material oil special for the functional food in one step;
the medium-chain fatty acid accounts for 65% by mass, and the mass ratio of linoleic acid to linolenic acid is 0.5;
the lipase is lipase Lipozyme RM IM, lipase Lipozyme TL IM, lipase Novozyme435 and lipase Staphylococcus caprae lipase;
the addition amount of the lipase is 5-25% by mass of the mixed oil, the temperature of the ternary transesterification reaction is 35-55 ℃, and the time of the ternary transesterification reaction is 1-8 h.
7. The grease base stock oil special for functional food as claimed in claim 6, wherein the addition amount of the lipase is 10% by mass of the mixed oil, the ternary transesterification reaction temperature is 50 ℃, and the ternary transesterification reaction time is 4 hours.
8. The use of the oil base material oil for functional foods according to claim 1 or 3 in foods.
9. The use of the oil-and-fat base oil for functional foods according to claim 8 in foods, wherein the foods are oil-and-fat powder, margarine or sports nutrition foods.
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CN112342152A (en) * 2020-06-28 2021-02-09 南昌大学 Goat staphylococcus strain NCU S6 for expressing lipase
CN112342152B (en) * 2020-06-28 2022-05-20 南昌大学 Lipase-expressing goat staphylococcus strain NCU S6
WO2022156515A1 (en) * 2021-01-22 2022-07-28 南昌大学 Dedicated trigylceride base oil for functional food, and preparation method therefor and use thereof

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